Summary

Ingredients

• 1 pork knuckle (s), back (approx. .5 kg)
• 800 g sauerkraut
• 1 large onion (s)
• 2 tablespoon sugar
• 1 apple, sour
• 2 bay leaf
• 6 juniper berries
• 1 teaspoon caraway seeds
• 1 medium potato (s)
• 250 ml meat broth
• 2 tablespoon lard

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Instructions

1. Peel the onion and dice medium-fine. Wash the apple, cut into eighths, remove the stone, stem and flower base. In a sufficiently large saucepan, caramelize the sugar in the lard, add the onion, allow it to start running, add the apple wedges and the squeezed sauerkraut and fry several times, deglaze with the meat stock, add the spices. Wash the knuckle, dry it, place it on the sauerkraut and cook on a low flame for about 1.5 hours.
2. Peel the potatoes, keep the meat warm, grate the potatoes in the sauerkraut and let it set, add stock if necessary. Remove the meat from the bone, divide it into portions and serve on top of the sauerkraut.
3. Side dish: boiled potatoes, bread dumplings